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Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups cubed fresh pumpkin
- ½ cup vegetable stock
- 1 tablespoon ground cumin
- salt and ground black pepper to taste
- 12 flour or corn tortillas, warmed
- ¾ cup diced fresh tomato
- ½ cup diced onion
- ½ cup diced ripe avocado
- 3 tablespoons chopped fresh cilantro
Directions
Step 1
Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 100 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium46mg | 2% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber3g | 9% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C5mg | 23% |
| Calcium35mg | 3% |
| Iron1mg | 5% |
| Potassium194mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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